Vegetarian Wild Rice and Mushroom Pilaf

Revised 2018 Apr 18

The flavors of fall combine with wild rice for a dish that's perfect for a vegetarian Thanksgiving entree or everyday side dish. This wild rice pilaf recipe is both vegetarian and vegan. - Jolinda Hackett

4 servings


1/2 cup wild rice, uncooked
2 3/4 cups vegetable stock
3/4 cups brown rice, uncooked
1 onion, diced
4 cloves garlic, minced
2 tablespoons olive oil
3 cups mushrooms, sliced
2 celery stalks, sliced
1/2 teaspoon sage
1/2 teaspoon marjoram
1/2 teaspoon summer savory
salt and pepper, to taste
1/3 cup fresh parsley, chopped
1/3 cup almonds, chopped or sliced


Bring the vegetable broth to a boil in a large saucepan and add the wild rice. Cook for 15 to 20 minutes, then add brown rice. Cover and cook for another 45 minutes, or until rice is done cooking.

In a large skillet, sauté the onions and garlic until onions are brown and carmelized, about 8 to 10 minutes. Add mushrooms, celery and spices and cook for another 5 minutes, adding more oil or a little bit of broth if needed.

Add the cooked rice, fresh parsley and almonds, and stir well to combine. Cook for another minute or two, until everything is just heated through.

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